Flounder or Other White Fish Stuffed with Shrimp
Elevate your seafood dinner with this irresistible recipe for Flounder or Other White Fish Stuffed with Shrimp, a dish that’s both elegant and approachable. Tender flounder fillets are filled with a savory shrimp stuffing, infused with the bright flavors of minced garlic, shallots, fresh parsley, Parmesan, and a hint of lemon. Rolled and seared to perfection, then baked in a buttery, white wine-infused sauce, this dish is a delightful fusion of textures and rich, delicate flavors. Perfect for a special occasion or a gourmet weeknight meal, this stuffed fish pairs beautifully with sides like rice pilaf or steamed vegetables. Easy to make yet impressive, this recipe is a must-try for seafood lovers looking to add a refined touch to their dinner table!
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Recipe Information
Ingredients
- 4 pieces flounder fillets (or other white fish fillets)
- 1 cup raw shrimp (peeled and deveined)
- 2 cloves garlic (minced)
- 1 small shallot (minced)
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- 1 medium lemon
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.25 cup white wine (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Prepare the shrimp filling: Finely chop the raw shrimp and place it in a medium-sized bowl.
Add minced garlic, minced shallot, breadcrumbs, Parmesan cheese, parsley, salt, black pepper, and the juice of half the lemon to the bowl. Mix until well combined.
Lay out the flounder fillets on a clean surface. Lightly sprinkle them with salt, pepper, and paprika.
Spoon a generous portion of the shrimp mixture onto one end of each fillet, then roll them up tightly, starting from the filled end.
Secure the rolled fillets with toothpicks to hold the stuffing in place.
In an ovenproof skillet or baking dish, heat olive oil and butter over medium heat. Once melted, add the rolled fillets seam-side down and sear for 2-3 minutes until lightly golden.
Carefully add white wine to the pan (if using), along with the juice of the other half of the lemon. Remove from heat and baste the fillets with the sauce.
Bake the skillet or baking dish in the oven for 18-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove toothpicks before serving. Garnish with additional parsley and lemon wedges if desired.
Serve hot with your choice of side dishes, such as rice pilaf or steamed vegetables.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.7 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 548 mg | 42% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2096 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
